Difficulty: Easy - for beginners
Dietary guidance: v n g d
half red onion
2 anchovies in oil
extra virgin olive oil
salt and pepper
Thinly slice the washed fennel, dress with a drizzle of balsamic vinegar and leave to marinate on the side.
Thinly slice the red onion and add to the fennel. Divide the orange segments and cut in half. Drain and roughly chop the anchovies. Add everything to the fennel, dress with salt, pepper, oregano and plenty of extra virgin olive oil.